@zuhaer.almanameen: #الجمري #الشيخ_عبدالمحسن_الجمري #الشاعر_محمد_الحرزي #الامام_علي_بن_أبي_طالب_؏💙🔥 #الامام_الحسين_عليه_السلام🍂 #السيدة_زينب #عاشوراء #القطيف #القطيف_الشععب_اللطيف #القطيف_الشرقية #القطيف_تاروت_التركيه_المنيره_المشاري #السعودية #البحرين #الكويت #الامارات #عمان #قطر #العراق #لبنان #سوريا #الاردن #اليمن #مصر #العالم #العالم_العربي #ترند

زهير سعيد المناميين

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Wednesday 16 July 2025 12:59:35 GMT

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ابو حسين الصلولي :

💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔💔

2025-07-16 13:06:26

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#foryoupage #4u

#foryoupage #4u

#creatorsearchinsights دا بہ ننہ گرفتار شی کنہ نہ اسیچھو منہم او نہ dsp#room

#creatorsearchinsights دا بہ ننہ گرفتار شی کنہ نہ اسیچھو منہم او نہ dsp#room

#bread #breadtok Ingredients: 2.5 cups warm water divided 2 tsp instant dry yeast 5 cups bread flour 2 tsp salt Directions: Place 2 cups of warm water in a glass measuring cup, add 2 tsp active dry yeast. Set aside for 5-10 minutes to let yeast activate. Look for a foamy texture on top. Stir together the bread flour and salt in a large mixing bowl then add the yeast and water mixture and mix together with your hands until a shaggy dough forms. You can use your Kitchen-Aid mixer for these steps. Add the remaining 1/2 cup of warm water and mix by squeezing the dough with your hands until all the water is incorporated and a very sticky dough forms. Cover the bowl with a towel and let rise for 30 minutes in a warm spot. Knead the dough 25-30 times by grabbing the dough in the bowl, pulling it away from the dough then pinching it back into the center. Turn the bowl 45 degrees and repeat this fold. Re-cover the bowl with the towel and let rise for another 30 minutes in a warm spot. Repeat step 3 then begin shaping your dough by pulling up the edges and tucking securely underneath, creating a smooth even ball. Place in prepared proofing basket or parchment lined bowl, seam side up. Proof in a warm spot for about 45 minutes, you'll know it's ready when your fingerprint doesn't bounce back when pressed into dough. If you plan on scoring a design into your bread, place your covered dough in the freezer for 30 minutes. While your bread chills, preheat a Dutch oven with the lid on in the oven to 500F. Use a piece of wax paper to transport your dough from the proofing pan to the preheated Dutch oven then add a dusting of flour to the top of the dough and then score your design. Cover and bake for 20 minutes, do not sneak a peak!!! Lower the temperature to 450F and continue to bake for an additional 10 minutes. Remove the lid and continue to bake for another 5 minutes to give the crust a crispy shell. Let cool 5-10 minutes then cut with a serrated knife. Serve with butter and maldon sea salt flakes!

#bread #breadtok Ingredients: 2.5 cups warm water divided 2 tsp instant dry yeast 5 cups bread flour 2 tsp salt Directions: Place 2 cups of warm water in a glass measuring cup, add 2 tsp active dry yeast. Set aside for 5-10 minutes to let yeast activate. Look for a foamy texture on top. Stir together the bread flour and salt in a large mixing bowl then add the yeast and water mixture and mix together with your hands until a shaggy dough forms. You can use your Kitchen-Aid mixer for these steps. Add the remaining 1/2 cup of warm water and mix by squeezing the dough with your hands until all the water is incorporated and a very sticky dough forms. Cover the bowl with a towel and let rise for 30 minutes in a warm spot. Knead the dough 25-30 times by grabbing the dough in the bowl, pulling it away from the dough then pinching it back into the center. Turn the bowl 45 degrees and repeat this fold. Re-cover the bowl with the towel and let rise for another 30 minutes in a warm spot. Repeat step 3 then begin shaping your dough by pulling up the edges and tucking securely underneath, creating a smooth even ball. Place in prepared proofing basket or parchment lined bowl, seam side up. Proof in a warm spot for about 45 minutes, you'll know it's ready when your fingerprint doesn't bounce back when pressed into dough. If you plan on scoring a design into your bread, place your covered dough in the freezer for 30 minutes. While your bread chills, preheat a Dutch oven with the lid on in the oven to 500F. Use a piece of wax paper to transport your dough from the proofing pan to the preheated Dutch oven then add a dusting of flour to the top of the dough and then score your design. Cover and bake for 20 minutes, do not sneak a peak!!! Lower the temperature to 450F and continue to bake for an additional 10 minutes. Remove the lid and continue to bake for another 5 minutes to give the crust a crispy shell. Let cool 5-10 minutes then cut with a serrated knife. Serve with butter and maldon sea salt flakes!

ชอบแหละ 🧏🏻‍♀️ #น่าหมั่นเขี้ยวซ่ะมัดดด #น้องเป็ด💛

ชอบแหละ 🧏🏻‍♀️ #น่าหมั่นเขี้ยวซ่ะมัดดด #น้องเป็ด💛

#evelynortiz #trending #fyp #viral #clips #twitch #yurnboi #funny

#evelynortiz #trending #fyp #viral #clips #twitch #yurnboi #funny

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